It’s hard to express in words how much I love foods on sticks. And kabobs like my Teriyaki Chicken, Pineapple and Pepper Kabobs are no exception.

Kabobs just scream summer to me. They are something my family has always eaten solely in the summertime. We thread on a variety of veggies, sometimes potatoes, and a meat of some sort. But after a lifetime of accepting lightly-flavored-kabobs (and liking them), I have discovered just how to make them perfectly bursting with flavor.

The secret is in the meat. Whether you are using chicken, shrimp or beef, marinate it for a little bit. It’s amazing what just 30 minutes in marinade can do for flavoring meat. The veggies and whatever else you add don’t need to be marinated, but the meat should always be.

Marinating allows the flavor to permeate in a way that glazing just can't duplicate. (But don’t get me wrong, sometimes a nice glazed kabob is just right.)

My favorite meat for kabobs is chicken. And if you buy chicken tender strips (not the breaded kind), they are a cinch to prepare because they naturally come pieces that are 1 in. thick. Just cut into chunks, marinate it and you are ready to rock.

When making kabobs, it’s a great idea to soak your wooden skewers first so that they don’t burn. No time for that? Run them under water for 20 seconds, and that will help, too (though not as much as a good soak).